Mossoppu - Mashed Green Leaves Sambaar

This is one of the most famous ever lite recipes in village side. Mossoppu(ಮೊಸ್ಸೊಪ್ಪು ಸಾರು) means mashed green leaves sambar. It is made up with toor dal and mixed green leaves like dill leaves, methi leaves, palak leaves, spinach leaves, fenugreek leaves, amaranth leaves etc.., It is a famous south Indian dish. It goes well with Ragi Mudde or Ragi Ball is a softball prepared using finger millet flour. This is the most popular combination in the southern part of India. Along with mossoppu, Upsaaru and Bassaaru go very well with ragi mudde. Soon I will share the recipe. But you can prepare it using any combination of leaves depending on the availability and the taste. Here I used all above-mentioned leaves. 

                                                             Mossoppu Sambar

                  

Cuisine: South Indian | Preparation time: 15 min

Cooking time: 30 min | Serves: 5-6

Ingredients:

Mixed green leaves                                                                -  Bunch

(dill, amaranth, fenugreek, spinach, methi, palak)

Toor dal/Split pigeon peas                                                      -   2 cups
Chopped Onion                                                                      -   2 medium-sized
Turmeric                                                                                  -   a big pinch
Rasam powder                                                                        -   1 tbsp

Salt                                                                                          -  as needed
Lemon                                                                                     -  few drops

To Temper:

Oil                         -  2 tbsp  
Mustard seeds      -  1tbsp
Cumin seeds        -  1tbsp                    
Curry leaves         -  1 spring
asafoetida            -  a pinch
Garlic                   -   6 pods

For Masala:

Grated coconut    -  1 cup
Green chillies       -   6-8 nos, more or less
Tamarind              -   small lime size
Tomato                 -   2 medium-sized



Method:

1. Wash, soak and finally chopped all green leaves and keep aside.
2. Pressure cook the toor dal and green leaves by adding a pinch of turmeric powder and required water for 2 whistles in a high flame. Reduce to low flame after 2 whistles and cook for 5 minutes.
3. Once it has done, make it cool and half grind the boiled toor dal and green leaves along with the given ingredients For Masala. set aside. You can mash it by hand also.
4. In a frying pan, add oil, followed by the ingredients mentioned for Temper. once the aroma of garlic gives out, add chopped onion and fry till it turns golden brown. The flame should be medium.
5.  Next add ground masala paste(toor dal and green leaves paste), Rasam powder, salt. mix well and bring it to boil in a medium flame for 5-10 minutes.
6. Once it has done, switch off the stove and let it cool.
7. At last, add a few drops of lemon juice.

  Now mossoppu is ready to eat. serve hot with rice or ragi mudde/finger millet ball.





Notes:

• Dantina soppu (amaranth leaves), menthe soppu (fenugreek leaves), palak soppu (spinach), sabsige soppu (dill leaves). If you are in Karnataka, you can ask the vegetable vendor to give mixed greens to make masoppu. They will mix some 6-7 kinds of leaves.
• Few drops of lemon juice give a different aroma. you can skip this if you don't want tangy side.
• You can use red chillies instead of green chillies.
• Don't grind toor dal and green leaves too much. make it a thick paste, you can find half mashed leaves while eating.
• You can also cook toor dal and green leaves separately.

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